NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz whole wheat penne

1.5 tbsp basil pesto

2 tbsp sun-dried tomatoes

1 cup baby spinach

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente, reserving a small amount of pasta water before draining.

• 2

  While the pasta cooks, slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat, then add the chicken and sear until golden brown and cooked through.

• 4

  Reduce the heat to medium and add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 1 minute until the garlic is fragrant.

• 5

  Add the cooked pasta, basil pesto, and fresh baby spinach to the skillet, tossing everything together until the spinach is just wilted.

• 6

  If the pasta seems dry, stir in the reserved pasta water one tablespoon at a time until a smooth, light sauce coats the noodles.